Fricassee Of Giblets

Recipe Ingredients

2 lbs	908g / 32oz	Mixed giblets - * see note
4 tablespoons	60ml	Chicken fat
1 cup	62g / 2.2oz	Diced onions
2 tablespoons	30ml	Flour
4 cups	948ml	Boiling water
3 teaspoons	15ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/2 teaspoon	2.5ml	Garlic powder
3/4 lb	340g / 11oz	Ground beef
2 tablespoons	30ml	Cold water
3/4 cup	120g / 4.2oz	Raw rice

Recipe Instructions

* Note: Buy necks, gizzards, livers, wings and feet. Wash them thoroughly and remove the heavy skin from the feet.

Heat the chicken fat in a saucepan and brown the onions in it. Add the giblets and let them brown for 5 minutes. Sprinkle with the flour and add the boiling water, 2 teaspoons salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder. Cover and cook over low heat 1 hour.

Mix the beef, cold water and remaining salt, pepper and garlic powder together. Shape into balls; add to the giblets with the rice. Cook 20 minutes. Serves 6.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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